Authentic Pizza Hut Pan Pizza (Printable)

Golden, thick and crispy pan pizza with soft chewy interior and bubbling melted cheese

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 2 ¼ tsp active dry yeast
03 - 1 ½ tsp sugar
04 - 1 ½ tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter, softened

→ Sauce

08 - 1 cup canned tomato sauce
09 - 1 tsp dried oregano
10 - ½ tsp dried basil
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp sugar
14 - Salt and black pepper to taste

→ Toppings

15 - 2 cups shredded mozzarella cheese
16 - 20-24 slices pepperoni or preferred toppings
17 - 1 tbsp olive oil for brushing crust

# Steps:

01 - Dissolve sugar and yeast in warm water in a small bowl. Let stand until foamy, about 5 minutes.
02 - Combine flour and salt in a large bowl. Pour in yeast mixture and olive oil. Mix until rough dough forms.
03 - Knead dough on floured surface for 7-8 minutes until smooth and elastic.
04 - Place dough in lightly oiled bowl, cover, and let rise in warm place for 1 hour until doubled.
05 - Grease two 9-inch round cake pans with softened butter, brushing bottom with olive oil for extra crispness.
06 - Divide dough into 2 equal portions. Press each portion evenly into prepared pans, pushing up sides slightly.
07 - Cover pans and let dough rest for 10-15 minutes.
08 - Preheat oven to 450°F.
09 - Mix all sauce ingredients in small bowl. Spread half sauce on each crust.
10 - Sprinkle cheese evenly over sauce, add desired toppings, and brush crust edges with olive oil.
11 - Bake for 20-25 minutes until crust is golden brown and cheese is bubbling.
12 - Remove from oven, cool for few minutes, slice and serve hot.

# Expert Advice:

01 -
  • The crust develops that signature crunch while staying pillowy inside, exactly like the pizzeria version you remember
  • This recipe has been tested dozens of times to nail that authentic taste that takes you back to childhood pizza nights
  • You can customize toppings endlessly but the base dough and sauce formula stays perfectly reliable every time
02 -
  • Buttering the pans generously is nonnegotiable, that step alone creates 80 percent of the signature crispy crust effect
  • Do not skip the second rest after pressing dough into pans, or the crust will shrink during baking and lose thickness
  • The dough should feel tacky but not sticky when kneading, add flour only if absolutely necessary to prevent tough results
03 -
  • Cold fermentation in the fridge overnight develops deeper flavor and makes the dough easier to handle
  • Place your baking pans on the lowest oven rack for maximum bottom crust crunch and even cooking

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